This is one of my mom’s most favorite desserts. Similar to the Hawaiian Haupia, it is made with coconut milk and cornstarch, but with the addition of corn. It is not baked, just cooked over medium heat until thick, then poured into a generously greased pan or bowl. Perfect for when you need something sweet and coconutty real quick!
In the Philippines, the addition of corn is a must. The browned coconut bits is a delicious complement, taste and texture wise, however, if you won’t have time to make the “latik”, some toasted desiccated coconut is an acceptable substitute. You can, of course, skip this all together too, like I do most of the time.
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For “latik”:
2 cups coconut milk
3 tablespoons sugar
For the “maja”:
3/4 Plus 3 tablespoons cup canned sweet corn kernels
1/2 cup cornstarch
1/2 cup sugar
2 cups thin coconut milk
Coconut oil for greasing pan
Prepare the “latik”: Boil coconut milk until oil separates from the solids. Pour off the oil. Add sugar to the solids and cook further until crisp and browned.
Grease an 8 inch square pan with coconut oil and set aside.
Prepare the “maja”: Grind 3/4 cup of corn in a blender and pass through a sieve.
In a saucepan, combine ground corn with cornstarch, sugar, coconut milk, and the remaining 3 tablespoons corn. Cook over medium heat until thickened, stirring constantly.
Pour into the prepared pan and smooth the top with a spoon. Cool until set. Refrigerate overnight, or at least 2 hours to chill.
Unmold and top with “latik”. Cut into serving sizes and enjoy!